Introduction to food process engineering

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermedia...

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Bibliographic Details
Main Authors Ibarz, Albert (Author), Barbosa-Cánovas, Gustavo V. 1949- (Author)
Format Electronic eBook
LanguageEnglish
Published Boca Raton, FL: CRC Press, [2014]
Edition[First edition].
SeriesFood preservation technology series.
Subjects
Food industry and trade.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781482219661
1482219662
9781439809181
9781523107490
1523107499
9781482219654
1482219654
9781439809198
1439809194
0429170777
9780429170775
1439809186
Physical Description1 online resource (722 pages) : illustrations

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Table of Contents:
  • Introduction to unit operations
  • Unit systems, dimensional analysis, and similarities
  • Introduction to transport phenomena
  • Momentum, energy, and mass transfer
  • Macroscopic balances
  • Physicochemistry of food systems
  • Mass transfer
  • Air-water interactions
  • Water Activity
  • Mechanical properties
  • Thermal properties of foods
  • Optical properties of foods
  • Rheology of food products
  • Electrical properties of foods
  • Physical and chemical properties of food powders
  • Heat transfer by conduction
  • Heat transfer by convection
  • Heat transfer by radiation
  • Refrigeration: chilling and freezing
  • Thermal processing of foods
  • Emerging technologies in food processing
  • concentration
  • Dehydration
  • Hygienic design of food processes
  • Packaging of foods.

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